Tag Archives: Potatoes

Cubed Potatoes with Fresh Fenugreek

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  • 1 1/2 lbs. new potatoes
  • 5 Tbsp. oil or ghee
  • 1 tsp. cumin seeds
  • 1 tsp. black mustard seeds
  • 1 1/2 c. fenugreek greens
  • 1/4 tsp. cayenne
  • 1/2 tsp. turmeric
  • 1 tsp. salt
  • 1 tsp. garam masala
  • 2 tsp. lemon or lime juice

Wash potatoes and boil them in their skins until just fork tender.  Do not over cook.  Run under cold water and peel.  Cut into 3/4 inch cubes.  Heat the oil or ghee in a heavy frying pan.  Saute the potatoes quickly until they begin to brown, then remove with a slotted spoon and set aside.  Add the cumin and mustard seed to the hot oil and fry until the mustard seeds turn grey and sputter.  Stir in the fenugreek greens, cayenne (substitute paprika if you wish a mild dish), turmeric and a sprinkle of water, cover and reduce heat to moderately low. Cook for 8-10 minutes, then add the potatoes, salt and garam masala.  Shake the pan or gently toss to mix, cover and cook until the potatoes are heated through.  Sprinkle with lime or lemon juice before serving.

From The Best of Lord Krishna’s Cuisine by Yamuna Devi

Cream of Cucumber Soup

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  • 2 lbs. Cucumbers
  • 2 Tbsp. butter
  • 1/3 c. chopped onions or shallots
  • 5 c. chicken broth
  • 1 Tbsp. wine vinegar
  • ½ c. chopped dill
  • ¼ c. farina or ½ lb. Cubed potatoes
  • Salt and freshly ground pepper
  • 1 c. sour cream

Peel and roughly chop cucumbers, reserving ½ a cucumber to slice into paper-thin slices.  Melt butter, cook onions or shallots until wilted.  Add chopped cucumbers, broth, vinegar and 1/3 c. of the dill.  Bring broth to a boil, whisk in farina or add potatoes.  Cook until soft.  Puree.  Before serving, reheat and thin if necessary with water.  Whisk in half of the sour cream, garnish with cucumber slices and a sprinkling of dill.  If you wish, this can be served cold, chilling instead if reheating.  Serve remaining sour cream at table as a garnish.

From The Victory Garden Cookbook by Marian Morash.

Cream of Celeriac and Leek Soup

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  • 2-3 leeks
  • 1 1/2 Lb celeriac
  • 1 large potato
  • 3 Tbs butter
  • 4-5 cups chicken broth
  • 1 cup light cream (optional)
  • salt and pepper to taste

Wash leeks and slice until you have approx 2 cups.  Peel and chop celeriac into 1/2 inch cubes (3-4 cups).  Peel and coarsely chop the potato.  Melt butter in a large sauce pan and stir in the leeks, cooking until wilted.  Stir in celeriac and potato then add 4 cups of broth.  Bring to a boil, reduce heat, cover, and simmer 20-25 minutes.  Puree in a food processor or blender.  If very thick, thin with cream and additional broth.  Season with salt and pepper.

Celery Root and Wild Rice Chowder

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  • 1/2 cup wild rice
  • 1 celery root (about 1 pound)
  • 2 large leeks, white parts only
  • 2 tablespoons unsalted butter
  • 1 celery rib, diced
  • 1 cup thinly sliced russet potato
  • 1/4 cup chopped parsley, plus extra for garnish
  • 1 bay leaf
  • 1 large thyme sprig
  • sea salt and freshly ground pepper
  • 2 cups vegetable stock, chicken stock or water
  • 2 cups half-and-half or milk
  • truffle oil, optional

Cover wild rice with 5 cups water in small  saucepan. Bring to a boil, then lower heat. Cover and simmer for about 45 minutes or until tender.  Thickly cut away celery root skins, then quarter and chop the root into bite-sized pieces. You should
have about 3 cups. Chop and wash leeks.  Melt butter in a soup pot. Add vegetables, parsley, bay leaf, thyme, and 1 1/2 teaspoons salt. Cook over medium-high heat for about 5 minutes, then add stock.  Bring to a boil, reduce heat to low, and simmer for 20 minutes. Add half-and-half and simmer until vegetables are tender. Taste for salt and season with pepper. To
give soup a creamy background, puree a cup of the vegetables and return them to the pot (don’t forget to remove bay leaf!). If soup is too thick, thin with rice water or additional stock.  Divide soup among 4 or 6 bowls and add a mound of wild rice to each. Garnish with parsley and a drop of truffle oil, if using, and serve.

From Local Flavors by Deborah Madison

Cauliflower-Cheese Soup

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  • 2 cups potato chunks
  • 1 cup chopped onion
  • 2 cups cauliflowerets
  • 1 ½ tsp. salt
  • 1 cup chopped carrot
  • 4 cups stock or water
  • 3 medium cloves garlic

Place above ingredients together in pot. Bring to a boil, cover and simmer 15 minutes. Let cool 10 minutes. Puree in blender or food processor until smooth and creamy. Transfer to a kettle or double-boiler and heat gently while whisking in: 1 ½ cups grated cheddar,  ¾ cup milk, ¼ tsp. dill weed, ¼ tsp. ground dill or caraway seed (or ½ tsp. whole seed), ¼ tsp. dry mustard, and black pepper. Steam or sauté 1 ½ cups more cauliflowerets and add to soup. Just before serving whisk in ¾ cup of buttermilk. Top with chopped scallions.

Serves four to five.

From the Moosewood Cookbook.

Caldo Verde

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  • 2 Tbs. extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 large onion, chopped
  • 6 oz. chorizo sliced ¼ in thick
  • 2 qts water
  • 1 Lb yellow potatoes in 1 inch chunks
  • salt & pepper
  • 1 Lb. kale leaves shredded

Heat the olive oil in a large caserole.  Add garlic, onion and half of the chorizo and cook over low heat until the onion softens (@ 8 minutes).  Add the water, potatoes and a large pinch each of salt and pepper and bring to a boil.  Simmer over low heat until potatoes are tender (15 minutes).  Process the soup to coarse puree and bring to a boil.  Add the kale and simmer until leaves are wilted (3 minutes).  Stir in the remaining chorizo and simmer for 5 minutes.  Season with salt and pepper and a drizzle of olive oil.

From Food & Wine, March 2002.

Butternut Squash and Yukon Gold Gratin

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  • 2 Tbs. unsalted butter
  • 4 c. thinly sliced onions
  • 1 ¼ lb. butternut squash
  • 1 ¼ lb. Yukon Gold potatoes
  • 1 c. half-and-half
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 2 c. fresh sourdough breadcrumbs
  • 2c. grated gruyere cheese
  • 1 ½ Tbsp. fresh sage

Peel seed and slice squash into ¼-inch thick slices. Peel and cut potatoes into ¼-inch thick slices. Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish. Melt butter in a large, heavy skillet and add onions. Cook over medium-high heat until deeply caramelized, 20 to 30 minutes. Lay alternate layers of squash and potatoes in baking dish. Layer onions on top. Mix half-and-half, salt and pepper and pour over onions. Cover tightly with foil and bake 90 minutes. Increase oven temperature to 400 degrees. Mix breadcrumbs, cheese and sage in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes.

Serves 8.